Cooking School

COOKING SCHOOL

 

C’est Bon’s cooking classes have dual objectives: to help you master essential cooking principles and techniques, and to ensure you have fun doing it. Get hands-on experience preparing popular French-inspired dishes. The atmosphere is relaxed, the groups intimate, the teaching top-notch, the facilities state of the art. The ultimate reward is the opportunity to enjoy the delicious meal you help prepare. Take home newfound culinary skills and confidence—along with recipes, grocery lists and wine suggestions for each dish. Minimum of four people required for each class.

 
Interested in private classes? Contact us.
 
 
 
 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COOKING CLASSES

 

Once a month, we offer a three-hour hands-on cooking class that focuses on a specific theme. It is a great way to learn essential culinary principle and techniques, and gain new kitchen skills and confidence. The atmosphere is relaxed, the groups intimate, the teaching top-notch, the facilities state of the art. All events are from 5:30 p.m. until 8:30 p.m. and require a minimum of 4 participants. 

 

Fine Dining on a Dime

October 28 from 5:30 to 8:30  Register

 

Mastering Desserts

November 13 from 5:30 to 8:30  Register

 

Christmas Goodies

November 25 from 5:30 to 8:30  Register

With Lili Sullivan Executive Chef at Waupoos Estates Winery

 

FOOD FUNDAMENTALS 

 

At C’est Bon Cooking, we place great emphasis on culinary fundamentals. In this comprehensive series of classes, you’ll work alongside master chef Andrée Riffou or our guest chefs, who will demonstrate a range of essential culinary techniques in preparing various dishes. The series is ideal for beginners interested in acquiring foundational skills, and for more advanced chefs who want to refresh or refine their expertise.

Equal parts instruction and entertainment, these classes will dramatically improve your kitchen competence—and confidence.

Join us and learn the basic techniques you’ll rely on in the kitchen for the rest of your life! 

 

PASTRY - LEVEL ONE

  • Week 1: Pies
    Learn to make sweet dough and shortbread dough. 
  • Week 2: Choux
    Learn to make pâte à choux, to pipe and to glaze.
  • Week 3: Puff pastry
    Learn to make and roll perfectly flaky puff pastry.
  • Week 4: Cake
    Learn to flour your cake molds and creaming methods.
  • Week 5:  Rolled cake 
    
Learn to make a yule log and prepare a ganache.
  • Week 6:  Petits fours
    
Learn foaming methods, to blanch and to make beurre noisette. 

 

3 hours per week for 6 weeks

$695 per program (plus tax).
Includes free apron and recipe booklet.
Minimum 4 participants required; maximum 7.

 

Monday afternoon from 1:30 to 4:30

 Starting November 3 Register

 

CUISINE - LEVEL ONE

  • Week 1: Soups
    Learn chopping techniques and how to make stocks for cream, onion and farmer’s soups.
  • Week 2: Vegetables
    Learn to blanch, slice and infuse a variety of vegetables.
  • Week 3:Eggs

    Learn to prepare basic egg dishes, soufflés and sauces.
  • Week 4: Fish and shellfish
    Learn to steam, poach and grill.
  • Week 5:  Poultry 
    
Learn to roast, braise and stuff chicken.
  • Week 6:  Meat
    
Learn to sauté, braise and caramelize meats.

 

3 hours per week for 6 weeks
$695 per program (plus tax).
Includes free apron and recipe booklet.
Minimum 4 participants required; maximum 7.

 

Friday afternoon from 1:00 to 4:00

Starting November 7 Register

 

Saturday morning from 10:00 to 1:00

Starting November 8 Register

 

CUISINE - LEVEL TWO

Please note, Food Fundamentals Level One is a prerequisite to Level Two.

 

  • Week 1: Soups
    Learn how to make chicken and fish stocks for cream, vichyssoise soups and bourride — a classic provencal fish stew.
  • Week 2: Vegetables
    Learn to gratin, sauté with herbs, and preserve each vegetables’ flavour in making ratatouille.
  • Week 3: Eggs
    Learn to prepare an omelette, poached eggs with béarnaise sauce and a soufflé roll.
  • Week 4: Fish and shellfish
    Learn to prepare coquille St-Jacques, salmon in parchment and confit of halibut.
  • Week 5: Poultry
    
Learn to prepare coq au vin, poached chicken with mayonnaise sauce and chicken vol-au-vent in puff pastry with sauce.
  • Week 6: Meat
    
Learn to marinate and braise pork roast, boeuf bourguignon and veal blanquette.
     

3 hours per week for 6 weeks.
$695 per program (plus tax). 
Minimum 4 participants required; maximum 7.

 

Wednesday evening from 5:30 to 8:30

Starting November 5 Register

 

FOOD FUNDAMENTALS - TEEN CHEF

 

Good cooks know that one of the best ways to get young people interested in the culinary arts is to include them in kitchen activities. C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 15 and older in an intensive, week-long exploration of kitchen fundamentals.

Over five fun and food filled days, participants work closely with master chef Andrée Riffou or our guest chefs to learn a variety of essential cooking techniques. It’s a great way to make holiday memories, dramatically improve a young person’s competence in the kitchen, and give teenagers the cooking skills and confidence they’ll need for life in university and beyond.

 

  • Day 1: Soups
    Learn chopping techniques and how to make stocks for cream, onion and farmer’s soups.
  • Day 2: Eggs
    Learn to prepare basic egg dishes, soufflés and sauces.
  • Day 3: Fish and shellfish
    Learn to steam, poach and grill.
  • Day 4: Poultry and meat
    Learn to roast, braise and stuff chicken and meats.
  • Day 5: Vegetables
    Learn to blanch, slice and infuse a variety of vegetables.
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March 2015  Coming Soon

 

$450 per participant plus tax (minimum 14 years of age). Includes free apron.
Minimum 4 participants required.

 

 

 

Looking for the perfect gift for the foodie in your life?

 

 

C’est Bon gift certificates are available for cooking classes and gourmet tours. Also includes our teen chef series for March break 2015.

 

'I just wanted to let you know that my friend and I had a fantastic time on our tour!  It was so much better than I imagined.  I loved every stop and it was just the right length!  It was so cool to have a chance to hear from the business owners and our guide was very knowledgeable, friendly, and just a great tour guide.  I am so excited to do another tour in the future and have told all my friends/family via facebook about this awesome adventure!'

- Adriana
November, 2013
 

'Just wanted to follow-up and thank you, to both yourself and your fine staff in their incredibly intriguing, welcoming, and professional food tour this weekend. Your offering far exceeded our expectations.'

-Matthew Prowse, Carleton Almuni Association
October, 2013

 

'We had the most wonderful time! The group is a buzz about the food and the place this morning! Thank you so much. You and your team were awesome!'

 

- Jennifer McKnight, Office Manager, CapCorp, Teambuiliding Event November 2013 

 

"Thanks again to you and chef Andrée for the wonderful experience and meal yesterday.  The four of us had a great time.  Both you and Andrée were great with the kids.  Their experience was pretty much all they talked about up until bedtime. 

Once again, thanks to both of you for making our experience at C'est Bon Cooking School a wonderful one."

 

- The Beaudry Family, July 2013

 ..

Thanks again to you and chef Andrée for the wonderful experience and meal yesterday.  The four of us had a great time.  Both you and Andrée were great with the kids.  Their experience was pretty much all they talked about up until bedtime. 
Please share our gratitude to chef Andrée as well.
Once again, thanks to both of you for making our experience at C'est bon cooking school a wonderful one.

The Beaudry family

 

"We had a fabulous time!  Everything was exceptionally well organized, instructions were clear and helpful, food was delicious (even if we made some of it!) and it was all a great deal of fun.  We really appreciate all of the effort that all three of you put into our class.
 
Merci beaucoup - I am certain we will recommend this to friends, and you may also see some of us again.
 
Merci!"

 

 - Deborah, November 2012